Grilled Lamb Chops and Cannellini Beans/Artichoke Salad

Making a BBQ when you live in an apartment can be a tricky mission, but there is luckily a very good alternative than can fit in anyone's cupboard: the griddle plan.

You'll get the same char taste that we all love, without the charcoal mess. 

This time, I've used my favourite tool to make grilled Irish spring lamb chops with herbs accompanied for a refreshing twist by an aromatic Cannellini beans and artichoke salad.

This was not a fussy meal, but sometimes simple really is better!

-Lamb Chops

-1 Garlic Clove

-Herbes de Provence

-Salt

-Pepper

For the Salad:

-Cannellini Beans

-Artichoke Hearts

-Coriander 

-Basil

-Olive Oil
-Lime

-Salt 

-Pepper 

Marinate the Lamb with Garlic, Herbs, Pepper, and Olive Oil (which will serve as the medium to convey the flavours in the meat) for an hour.

During that time prepare your express salad by simply mixing Beans, Artichoke Hearts cut in 4, chopped coriander and basil. Season with Olive Oil, the juice of a Lime, salt and pepper.

In this case, I decided to quickly boil some new potatoes to make the meal for hearty, but this is optional.

When you're ready to eat, add salt on the chops at the last minute, and put on the hot griddle plan. A useful tip when using a griddle pan is to not set your hobs/gas too hot as the cast-iron will accumulate great amounts of heat very quickly, and excessive heat will burn your ingredients. There is also no need to add oil on the griddle plan itself, as the meat has already been oiled thanks to the marinade.

 Your meal is now ready to be eaten, Al Fresco if possible to enjoy a full Summer experience!